Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.
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Happy cooking!
Dershana
Roasted peanuts (kadala) without skin- 1 cup
Grated coconut - 1/2 cup
Garlic - 1 clove
Dry red chillies - 5 Nos
Salt to taste
For seasoning
Mustard seeds - 1 teaspoon
Dry red chillies - 2 Nos
Curry leaves - 2 sprigs
Oil - 1 teaspoon
Grind the peanuts, coconut, garlic, and dry red chillies to a fine paste. Heat the oil in a skillet. Add the dry red chillies and fry. Crackle the mustard seeds and add the curry leaves. take off flame and pour over the ground mixture.
Excellant accompaniment to idlis and crips dosas.
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